Easy Lunch Ideas That Will Save You Time, Money & Be Healthy

Finding the best lunch ideas can be time-consuming. This is especially true when you are working full time and have limited time for yourself. Here are some of the easiest and most delicious lunch recipes that I’ve come across.

White Bean Soup with a Savory Flavor

• Makes 5 servings
• Prep time: 5 minutes
• Cook time: 20 minutes

The consumption of bean soup is an excellent method for increasing one’s intake of protein and fiber, in addition to the anti-inflammatory vitamins, minerals, and antioxidants. This flavorful and hearty soup has earthy undertones brought about by the rosemary and garlic that give it a savory flavor that makes it ideal for any time of year. Since bean soup freezes well, prepare a large batch (or even double it!) and store it in the freezer so that you can defrost it and have it ready for lunch whenever you need it.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion of the yellow variety, diced
• three cloves of garlic, minced
• ½ teaspoon dried rosemary
• 1/2 milliliter of dried thyme
• 1 teaspoon salt
• pepper, black, freshly ground, one-fourth teaspoon
• 1 teaspoon of water in total
• 4 cups of broth made from vegetables
• 3 cans of white beans, either great northern or cannellini, rinsed and drained to remove any excess liquid.
• a half cup’s worth of finely chopped fresh parsley leaves

Directions:

1. Bring the oil to a simmer in a large saucepan set over a medium heat. After adding the onion, continue to cook for another four to six minutes, stirring the pan occasionally, until the onion is translucent and has become very soft. After adding the garlic, continue cooking for an additional two minutes, or until the garlic is pliable and fragrant.

2. After adding the rosemary, thyme, salt, and pepper, continue to cook for two additional minutes while stirring frequently to combine the ingredients. If the mixture seems to be sticking to the pan, add water one teaspoon at a time and use a wooden spoon to scrape off the bits that have become adhered tothe pan. To the beans and the broth, add. Raise the temperature to a high setting and get the mixture up to a boil. After that, turn the heat down to medium-low, cover the pot, and allow it to simmer for twenty minutes.

3. Using either an immersion blender or a potato masher, blend or mash approximately half of the soup, leaving the remaining half with its original texture. After it has cooled, put it away.

4. Distribute the soup into five medium-sized containers for storage. Put the chopped parsley away in a separate, more compact container.

When it comes to storing the soup, you can keep it in the refrigerator for up to five days, or you can freeze it for up to three months. To serve, heat in the microwave for two minutes, stirring well after the first minute, until everything is thoroughly warmed. Sprinkle some chopped parsley on top.

Ingredients are important, so before you buy vegetable broth, read the label to make sure it doesn’t contain nightshades like tomato, especially if you try to stay away from foods that fall into that category.

Nutritions: 

Calories are 263 per serving, total fat is 6 grams, saturated fat is 1 gram, protein is 14 grams, total carbohydrates are 39 grams, fiber is 12 grams, sugar is 3 grams, and cholesterol is 0 milligrams.

Lemony Lentil Salad

• Makes 5 servings
• Prep time: 10 minutes
• Cook time: 40 minutes

The addition of lentils to a salad is an excellent choice for reducing inflammation. This straightforward dish of lentils is brought to life with the help of a fragrant citrus vinaigrette. I decided to use lentils that are more robust, such as black, brown, and French green lentils, so that the salad would maintain its freshness throughout the work week. The texture of other types of lentils, particularly red lentils, will be more tender despite their quicker cooking time.

Ingredients:

• 2 cups rinsed lentils in one of the following colors: black, brown, or
• French green
• 4 cups of broth made from vegetables
• A Straightforward Dressing With Citrus and Vinaigrette
• 10 cups salad greens, of whichever variety you prefer.
• 1/4 cup of fresh dill that has been chopped

Directions:

1. Place the lentils and broth in a large pot and bring to a boil over high heat. Stir occasionally while the mixture is cooking. Turn the heat down to medium-low and simmer the lentils for about 25 to 30 minutes, or until the water is absorbed and the lentils have become soft.

2. In the meantime, prepare the vinaigrette according to the recipe.

3. When the lentils are done cooking, pour the dressing over the lentils in the pot, and stir them very well so that they are evenly coated. Let cool.

4. Distribute the lentils that have been dressed among five medium-sized storage containers. Place 2 cups of salad greens in each of the 5 medium containers that are separate from one another. Place the dill in five different containers of a similar size.

‘To store, place all of the components in the refrigerator for up to five days. Warm the lentil salad in the microwave for one to two minutes, then serve on top of salad greens. Dress with freshly chopped dill. It is possible to freeze lentils once they have been cooked for up to three months; to defrost them, simply place them in the refrigerator overnight.

Tip for reusing: This recipe is also delicious served over Savory Herbed Quinoa or Basic Brown Rice.

Nutritions: 

420 calories, 7 grams of total fat, 1 gram of saturated fat, 23 grams of protein, 68 grams of total carbohydrates, 18 grams of fiber, 5 grams of sugar, and 0 milligrams of cholesterol are contained in one serving.